A potato salad with bite.
Potato salad with dill, horseradish cream, lemon and capers
Ingredients (serves 4)
1kg jersey benne potatoes (or similar)
½ cup horseradish cream
2 tsp capers, rinsed and drained
zest and juice of one lemon
2 tsp extra virgin olive oil
small bunch of dill
salt and pepper
Halve potatoes and place in salted boiling water until just cooked, about 15 minutes. While the potatoes are warm, combine all the ingredients except the horseradish cream.
Once cooled, serve in a bowl and finish with the horseradish cream and extra dill.